Amazing Gumbo, and it's easy!
My husband and I just got back at the beginning of the month from New Orleans for our Honeymoon. We have been obsessed with cajun food ever since! Well, we were before our trip, but now it's a complete obsession.
I starved us of cajun food before I made this though, because who wants their crockpot meal to be compared to world renowned chefs in NOLA. Not me, that's for sure.
Finally, this week I decided it had been long enough without some cajun flavor in our life.
A few tips and tricks, make sure to peel your shrimp before adding to the crockpot. I usually try and peel my shrimp and then run some cold water over it. Also, make sure to use raw shrimp and the time suggested turned out perfectly in my gumbo.
Here is this beautiful crockpot gumbo that I made. I served our crockpot gumbo with cauliflower rice. Try some riced cauliflower today.
If you do not own a crockpot or are ready to upgrade checkout this one that I have, it has a timer on it and it is seriously magical. Checkout the link here.
Here is my version of Whole30 Crockpot Gumbo
Ingredients:
3 chicken thighs (skinned)
1 Ib. Sausage (Cut into rounds)
1 Ib. of shrimp (peeled)
15 oz can of diced tomatoes
Can of diced tomatoes with Habanaros
3 Celery Stalks
4 Cloves of Garlic
Small Package of frozen Okra
1/2 onion diced
6 ounces tomato paste
And for spices I used Old Bay, Italian Seasoning, Salt and Pepper (All to taste)
Instructions:
Add everything to your crockpot, except the shrimp.
Cook on Low for 7 hours or High for 3.5 to 4.
After it is finished cooking take the peeled shrimp and add it to the crockpot and adjust the temperature to high. Cook gumbo with shrimp for an additional 30 minutes. Remove bones from chicken thighs before serving.
**If you want a more soupy gumbo you might try leaving out the can of regular diced tomatoes, or if you want less spice leave out the can of diced tomatoes with habanaros.
**Results may vary depending on quality of ingredients.
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